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Home Barbeque Chicken Receipte With Spinach

Cheryl's Egg Rolls Recipe

Ingredients

How to make it

  • 1- In a skillet, fry the meat or shrimp and drain from grease. Crumble sausage and set aside.
  • 2- Usng a clever, chop cabbage in half and remove the core. Then lay on flat side and chop. *You can skip this step using prepackaged shredded cabbage.
  • 3- If you have head of cabbage do the following: Pour water into a large pot, about 2 quarts, to blanch cabbage. I let the water come to a boil first, then put cabbage in just for about 5 minutes. Drain well before next step.
  • 4- Chop off roots on green onions and discard. Chop onions including the stems and bulb.
  • 5- Add crumbled sausage, or shrimp, onions, carrots to the cabbage. Then pour the seasonings over the veggies and toss well.
  • 6- In a small bowl, beat 1 egg.
  • 7- Separate a few wrappers, being careful not to tear. I use a wet cloth to keep them moist while wrapping. Lay 1 on a clean surface and scoop 1 tablespoonful in middle of wrapper. Take 1 corner, fold to middle, then tuck side corners on top, tucking and rolling toward last corner. Using a basting brush, brush a little egg on corner then roll to seal. Place egg rolls on a cloth or paper toweled plate, to avoid sticking. I also kept tossing the mixture between wrapping to get the seasoning thoroughly mixed.
  • 8- In a wok or deep fryer, **Pour vegetable oil, depending on which you use, set on medium setting. I used a fry pan, using just a little less than 1 cup of oil. Place a few in at a time. Only for 1 minute or until just light brown on both sides.
  • 9- Place on paper toweled cookie sheet to drain.

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